Chickpea Fritters with Tapenade

1. 1

   Line an 8-inch square baking pan with plastic wrap.

2. 2

   In a medium saucepan, whisk the chickpea flour with the water until smooth.

3. 3

   Cook over low heat, stirring constantly, until thick, about 5 minutes.

4. 4

   Remove from the heat.

5. 5

   Add the cheese and chickpeas, stir to combine and season with salt.

6. 6

   Spread the mixture in the prepared pan in an even layer.

7. 7

   Freeze until solid, about 1 hour.

8. 8

   Meanwhile, in a small bowl, combine the olives with the preserved lemon peel, lemon juice, sambal, honey, mint and olive oil.

9. 9

   Set the tapenade aside.

10. 10

    Unmold the chickpea square, discard the plastic and cut into 1- to 1 1/2-inch squares.

11. 11

    In a large skillet, heat 1/2 inch of vegetable oil until shimmering.

12. 12

    Cook the chickpea fritters in batches over high heat until golden and crisp, about 5 minutes.

13. 13

    Drain the fritters on paper towels, sprinkle with salt and serve with the tapenade.

* Per serving · 4 servings · Values may vary.

No additional tips available.